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BBQ

JOHNB61

JOHNB61

VIP Member
Messages
20
Location
Leicester
Vehicle
T5 SE 180
Any advice on a portable BBQ for the Cali please?
I've looked at the Lotus Grills and the small Cobb.
Any experience?

Thanks
John
 
I have lotus grille and I like it. Just make sure you keep the fan down low and be patient cooking otherwise the charcoal burns quickly. Easy to take to the beach too! No experience with the cobb but others love them and there are more options for cooking. To cover that I bought a remorska which is awesome but you need hookup. Considered the cadac but didn't want to carry another gas bottle and from what I have read about the same canister version they do not get that hot. I think it really depends whether you are a wild camper or caravan cluber!!!! I also have a little electric grille plate which I use a lot oh and an electric multi cooker thing. Packing my van has become an art form!
 
Cobb is excellent. You can use it as a oven as well as a bar b que .
 
Thanks all, I'm leaning toward the Cobb. All the pictures of food are making me feel hungry.
 
I have two cadac' s. one being the slightly larger safari chef, and the go camping. We have cooked all sorts on these, pizza, warming pies, full fry ups etc.
 
We've got both. Used the Cobb for years but now we favour the Cadac. Like having the extra gas bottle too cos you know you're not going to run out of gas. The Cobb is better built though overall regarding the non-stickiness!!
 
Any advice on a portable BBQ for the Cali please?
I've looked at the Lotus Grills and the small Cobb.
Any experience?

Thanks
John
I've got the Cadac Safari Chef used it to grill steaks on its ribbed grill, did a big stir fry in the wok/lid, and last week in Spain used the wok/lid as an oven for a full size pizza. All very successful and it all fits in a very compact zip up bag.
 
Any advice on a portable BBQ for the Cali please?
I've looked at the Lotus Grills and the small Cobb.
Any experience?

Thanks
John
I have the Campingaz Party Grill; operates off a little campingaz cannister. There is one on Ebay at the moment for £25 plus postage with cary bag. I really like it.
 
I'd love to know how many of the posters above are male? I'm a wife with an husband who's definitely not a 'new man' and in my book, anything that can't be cooked on the van's gas rings won't get cooked - when I'm away I'm on holiday!
 
Have a lotus grill, it's ok but a little weak in heating thicker meat. I have settled on a cadac grill, i have had both sizes and i think the smaller one is perfect for a cali.
 
I've got the Cadac Safari Chef used it to grill steaks on its ribbed grill, did a big stir fry in the wok/lid, and last week in Spain used the wok/lid as an oven for a full size pizza. All very successful and it all fits in a very compact zip up bag.
Let's be honest... You need a degree in engineering to get it to fit in the compact zip bag.
 
Let's be honest... You need a degree in engineering to get it to fit in the compact zip bag.

Either the first time you get it out of the bag OR when you finally find you've managed to put everything back in the bag in the right order (by trial and error or just sheer good luck), take a set of photos of the order on your phone for future reference. Worked for us :thumb
 
Let's be honest... You need a degree in engineering to get it to fit in the compact zip bag.
The photos make the bag look plenty big enough, with space for the optional pizza stone.
6540-Bag-Safari-Chef-2.jpg
 
I think there's loads of space. But then I do have an engineering degree :)
 
I think there's loads of space. But then I do have an engineering degree :)

I do to and it's a Microelectronics degree which helps even further ;-) , although I still made small video when disassembling.
 
I do to and it's a Microelectronics degree which helps even further ;-) , although I still made small video when disassembling.
Perhaps a degree isn't necessary...

It was only three years ago that mathematicians finally solved the Kepler Conjecture and discovered the best way to stack oranges. For generations before this proof greengrocers around the world had known the solution.

192737341_4d3a9e1e8e_b.jpg
 
I know it's irredeemably old school, but we've enjoyed taking just an ordinary (ie charcoal-burning) bucket BBQ to throw a couple of chops or steaks onto. It seems like real camping then, and takes up little space in the back of the van.

I wouldn't personally want a gas BBQ, but I think we might consider a Cobb. I see a lot of different options on their website, including a Compact version. Has anyone any experience with that size? It looks like it's just lower height than the standard one (which wouldn't be much benefit in space saving in the back of the Cali)...??
 
As we where convinced by a lot of reading we started with the Compact Cobb but have now changed for the Cadac Safari 2. (So we have the Cobb for sale).

The Cobb was wonderful in its design, and there are so many other things I like about it. But we found it had problems getting warm enough – especially using the original fryingpan (Wok), and on many campisites it is not allowed to use charcoal/open fire barbacues. And most important, it is quite annoying to light a Cobbstone, that lasts for 3 hours, just to use the grill for 15 min. We considered the Cobb Gas, but it is quite bulky.

The Cadac Safari 2 is more compact, runs on the same gas as we already bring along (Campingaz 907), it gets really warm, really fast. Gives all the benefits from the Cobb - and it is a lot cheaper. We have bought another hose, so we can use both the 907 and the small cartridges.

So the setup now is - besides the kitchen in the Ocean - an extra campingaz 907 bottle, a Cadac Safari 2 and a cocker (Campingaz Super Carena) to put on top on the gasbottle. We also have a wok and a pizzastone for the Cadac.

All togehter it is a really versatile "kitchen" on the road. No matter if you want to make the full monty for dinner or just make some pankakes, fried eggs or a sandwich.

We do not fry inside the car. Only boiling and coocking. So it is great to have e great waraity of options.
 
As we where convinced by a lot of reading we started with the Compact Cobb but have now changed for the Cadac Safari 2. (So we have the Cobb for sale).
We've decided to go for the Cadac Safari 2 to complement our old camping stove and grill. It arrived today and looks like an excellent bit of kit, the pizza stone has been ordered separately and should arrive soon.
 
Well we've had the Cali for 5 months now and managed to get away for 4 weekends in the south west. Baptism of fire next month as we're off to Ireland for two whole weeks. We've been using the Outwell Feast Medium pan set which has ticked the box for the two of us. And then it had to be the Cobb which we will flash up for the first time with a Guinness or two (weather permitting). I've just changed the gas bottle so we're ready to rock. Life's too short to spend too much time researching which gismos for this or that. So the solution is to lean on the experiences of those fellow forum bods, thanks guys n gals, I luv the myriad of information here:bananadance2
 
As we where convinced by a lot of reading we started with the Compact Cobb but have now changed for the Cadac Safari 2. (So we have the Cobb for sale).

The Cobb was wonderful in its design, and there are so many other things I like about it. But we found it had problems getting warm enough – especially using the original fryingpan (Wok), and on many campisites it is not allowed to use charcoal/open fire barbacues. And most important, it is quite annoying to light a Cobbstone, that lasts for 3 hours, just to use the grill for 15 min. We considered the Cobb Gas, but it is quite bulky.

The Cadac Safari 2 is more compact, runs on the same gas as we already bring along (Campingaz 907), it gets really warm, really fast. Gives all the benefits from the Cobb - and it is a lot cheaper. We have bought another hose, so we can use both the 907 and the small cartridges.

So the setup now is - besides the kitchen in the Ocean - an extra campingaz 907 bottle, a Cadac Safari 2 and a cocker (Campingaz Super Carena) to put on top on the gasbottle. We also have a wok and a pizzastone for the Cadac.

All togehter it is a really versatile "kitchen" on the road. No matter if you want to make the full monty for dinner or just make some pankakes, fried eggs or a sandwich.

We do not fry inside the car. Only boiling and coocking. So it is great to have e great waraity of options.
Hi Kmann
I noticed you elsewhere you bought a temp gauge for the Cadac. What temperature does it get up to when making a pizza with dome lid on Impresume?
Thanks
Paul
 
I hold my hand up. I am a barbecue addict. I have a collection of barbecues. Some people collect stamps. I seem to have collected barbecues over the years.

For a portable gas barbecue I use a Cadac Safari Chef LP. I've got an HP as well. The LP is very versatile. If you are going to use the LP version outdoors in the winter, consider getting a propane bottle instead of butane. Butane is crap in very low temperatures but propane will cope.

For a portable charcoal barbecue I use a Weber Smokey Joe. I have adapted it into some sort of Swiss Army knife barbecue. Added vents to the base, an ash catch pan underneath plus a temperature gauge added to the lid, and a large saucepan with the base cut out that can be fitted between lid and base to use as a smoker. It sounds perverted but wow, it does everything you want, in style, whilst on the move.

As for temperature, with the added vents in the base, I can whack it up to over 450 degrees and hold it there for approx 4 hours. But I don't tend to use the high end of the temp range, preferring to slow smoke food for many hours

Happy days
 

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